Chinola Passion Fruit Liqueur

Chinola started in 2014 with a genuinely ambitious goal: create the world's first shelf-stable, vine-to-bottle liqueur made entirely from fresh passion fruit, capturing the aromatic fragrance and taste of raw juice without artificial anything. The passion fruit — called chinola in the Dominican Republic — is grown in the town of Majagual, where the team developed their own hybrid from varietals brought in from California and Honduras, with honeybees kept on the farm to handle pollination. The fruit is blended with cane sugar and a neutral sugarcane spirit and bottled at 21% ABV. Wine Enthusiast's Kara Newman scored it a remarkable 98 points — the highest liqueur rating that publication had given in seven years — calling it "absolutely delicious, and a must-have for tropical cocktails," describing a cloudy, burnished orange, juice-like pour with bold passion fruit and apricot on the nose and a thick, peach-nectar texture finishing on a hint of ginger. It also earned Gold at the San Francisco World Spirits Competition. Drinkhacker's Christopher Null found it "racy and exciting," with papaya, guava, sour citrus, and a mouth-puckering tartness that keeps it from ever turning cloying. Noticeably more concentrated and tart than Passoã, it's exceptional in a passion fruit margarita, a Porn Star Martini, or simply topped with sparkling wine.

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